Japanese Tsukune Soup | Warming & Aromatic

Wash the spring onions and cut into fine rings (set aside a little of the green parts for garnish later). Peel and finely grate the ginger; peel and finely chop the garlic cloves.

In a bowl, thoroughly mix the minced meat with half of the grated ginger, the garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, a pinch each of salt and pepper, and the white spring onion rings. With damp hands, form walnut-sized balls (tsukune).

Clean the shiitake mushrooms and cut into fine strips. Thoroughly wash the pak choi, cut off the stalk, and roughly separate the leaves.